St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1887-05-22
minutes; eat with sweet cream: very
nice.-MIss EMMA MYERS, 1916 West
ern avenue, Minneapolis.
PUDDINGS AND PIES.
Articles of the Culinary Art Which
Worry the Pastry Cook.
DIYnnING

IUDDlNG.
Shows tablespoonful of corn
starch, mixed in little cold water, then
pour l pint of boiling water on it, with
a little salt; have ready the whites of
3 eggs beaten very stiff, stir in the
starch and steam Is minutes. For the
sauce take the yelks of the eggs and beat
with z cup of sugar, pint of milk, but
ter size of egg, sit in pan of water and
stir till it thickenS, season with lemon
or Vanilla.-MRS. JANE +. BARKER,
DEBORAH, la.
Cream Tapioca- tablespoonful
of tapiOca in water over night; put it
in quart of boiling milk and cook 20
minutes; beat the yelks of eggs with
cup sugar, add 3 tablespoonful cocoanut,
freshly grated; boil 10 minutes longer;'
pour into pudding dish; beat the whites
spoons sugar; pour over the pudding,
then sprinkle with grated cocOanut; set
in the oven to brown; serve without
sauce.
Suet-1 cup finely-chopped suet, cup
brown sugar, cup hot water, cup
seeded raisinS chopped, 2 cups flour, 2
teaspOonfuls baking powder, cup each
of cinnamon, cloves and nutmeg; steam
from to hours, the longer the better;
serve with lemon Sauce.-NlRS. CAR
RINGTON, 343 East Ninth street, st.
Paul.
American Plum-One and one-half
cups of suet, y cup brown sugar, l cup
raisins, cup sour milk, flour enough to
make sitter than cake; tie in a wet
cloth and boil two hours; eat hot or
cold, with Sauce.-AlRS. WILL HARVEY,
New Rockford, Oak.
Darhvchira- NEy 3 tahlacpOOpc nf
flour with pint of milk and boil until
it thickenS. When quite cold, add 2
tablespoons of butter, beaten to a
cream, with x pound sifted sugar,
grated rind of a lemon, yelks of and
whites of eggs well beaten. Line the
dish with puff paste, pour in the mix
| ture and bake. Make meringue of the
two whites, sugar and lemon juice.
Whip to a stiff froth and spread on top.
Brown slightly.-MISs SUE NJ. GILL,
Fort Smelling, MINI.
| flour, one-half cup milk, beat all up to a
foam, (beat eggs iirSt. When you have
a beef roast pour this around it about
twenty minutes before taking out of
the oven. 1t is very nice. Try it-MRs.
NJ. o. SEEREsT, $50 South Saltwater.
Graham-One cup mOlasSeS, one cup
sweet milk, one cup chopped raisins,
one cup graham flour, One-half teaspoon
full of soda, little salt; steam or boil
three hours.-MIss l. G. SCOTT, $40
Ninth avenue south, Minneapolis.
Cabbage-One cup of white sugar. 1
| egg, butter size of egg, cup of milk,
| 9 cups of sifted flour and 2 tablespoons
of baking powder. Sauce for pudding
One tablespoon of flour, 4 cup of
sugar made into smooth paste with milk;
pour Oh hot water till thick enough and
let it come to a boil, stirring constantly;
flavor to suit taste.-MISS NJ. A. CUL-
HANE, Kilkenny, MINI.
| EStella-TWO and One-half tablespoons
of butter, 2 tablespoons of sugar, eggs,
well beaten: q cup of sweet milk, cup
of raisins, chopped fine;1 tablespoon of
baking powder, flour to make it the con-
Served with sauce or milk and sugar
BELLA w. Dunn, st. Paul.
Orange-Take ) large oranges, re-
move the peel then slice up fine.
sprinkle Overthem l cup OF sugar, beat
the yelkS of eggs and stir into l pint
of milk, put into pail and set in a
kettle of boiling water, when near boil
ing add a small tablespoonful of corn
starch which has been mixed smooth in
cold milk. When the custard has
thickened let it cool, then pour it over
| uup OTdllScS, Dcdb IliG WllllSS, ScdSOIl
with lemon and vanilla, and spread over
the top, then brown the icing; keep the
pudding cool until wanted for the
table.-MRs. JOSEPH VANCE, 102 West
ern Avenue North, st. Paul.
| OCOrn Starch-One pint of sweet milk
when boiling add 3 tablespoonful of
sugar, 2 of corn starch, a pinch of salt;
just before taking off add the beaten
whites of 3 eggs, remove flavor with
lemon extract. Now take pint of milk,
same amount of sugar, salt and corn
starch, with three tablespoonful of
grated chocolate mixed dry with corn
done flavor with vanilla, put layer of
the white part, then the chocolate, and
so on until the mold is full. For sauce,
pint of milk, 3 tablespoonful of sugar,
salt the beaten yOllkS of 8 eggs thinned
with little milk; let boil until thick
enough, then flavor with vanilla: serve
cold.-MRs. A. E. HoDSoN, 143 Wood
ward avenue, st. Paul.
Quick Puff-lntO pint of flour stir z
teaspoons of baking powder and little
salt; then stir the mixture into milk till
very soft: place well-greased cups in
steamer; put in each spoonful of above
batter, then of berries, cover with an
other spoonful of batter and steam e
minutes.
Sauce for Puff Pudding-TwO eggs
half cup butter, cup of sugar, beaten
thoroughly with cup of boiling milk
and l cup of berries Strawberries are
the nices0 or any other fruit is very
nice.-MRs. w. ii. PARKS, La Crescent
Mimi.
/ PIES.
Cream-One pint of milk, table
spoonful of corn starch, yolks of 8 eggs
One-half cup of sugar, flavor with lemon
bake the pastry first, then cook the Gus
tard and pour into the pastry; beat the
whites of 3 eggs to frOth and put OF
top and brown. (FOr one pie.)-MRS. w
II. PARKS. La Crescent, Mimi.
Mock Mince-Three soda crackers
rolled fine, cup sugar, cup molasses,
cup butter, cup boiling water, p cul
vinegar, cup raisins chopped fine, cul
currants, cup citron sliced thin an(
chopped, 2 eggs well beaten, 3 cul
brandy, nutmeg grated, teaspOOnfu
each of cloves and cinnamon, salt anC
! black pepper to your taste; bake in ;
kato, MINI.
Lemon-Chop 1 teacup raisins fine
! add l tablespoon butter, squeeze the
Juice of 1 lemon in the raisins, add 2!
cup hot water and tablespoon of corn
starch; bake with upper and lowe,
& crusts; quite rich paste.
& Apple Pot Pie-Pare, core and quarte
( good cooking apples, put in kettle anC
season with pinch salt, 5 tablespoons
sugar, = nutmeg, teacup water; make
crust, pint sour milk, l teaspoon soda
Il = teaspoon cream tartar, 2 cups flour
turn on top the apples, cover up tight
2 and only open when you are sure til,
Il crust has had time to cook % hour; ust
: your own Judgment; open carefully
& turn bottom upwards on large plate o
platter; eat hot with liquid sauce.-MRs
q FRANK GREENE, Mandan, Oak.